Basbousa is a semolina cake made with semolina, ghee, honey, and yogurt then topped with orange blossom simple syrup. It's similar to Namoura but made with coarse semolina instead of fine semolina.
Mix the semolina, sugar, and baking powder in a bowl.
In another bowl, melt the ghee in a microwave. Mix in the honey with the melted ghee.
Add the ghee and honey mixture to the dry semolina mixture.
Mix until fully blended. Add the yogurt and blend until squishy, but don't overwork the dough.
Grease a 12" (30 cm) round baking pan (or equivalent in size) with tahini.
Lightly press the dough into the pan evenly. Let the basbousa dough rest for an hour prior to baking.
To make the simple syrup, dissolve the sugar in water in a saucepan on the stovetop. Add lemon juice. Stir until the simple syrup thickens up. Add orange blossom water. Set aside.
Heat the oven to 350 ℉ (180 ℃). Cut the basbousa cake before you bake it. Start by making diagonal lines.
Cut diagonal lines from the other side.
Garnish with pistachios or nuts of choice. Bake for 18 to 22 minutes at 350 ℉ (180 ℃). Once removed from the oven, drizzle immediately with sugar simple syrup.